12/7/2023 0 Comments Ruby red grapefruit margaritaLess expensive blends (mixtos, labeled simply “tequila”) are made from up to 49% sugarcane and tend to be harsh and one-dimensional.īlue agave tequila comes in several styles. ![]() For the best flavor, look for tequilas made from 100% blue agave. If you’re going to make a fresh, peak-of-season fruit margarita, it’s worth seeking out the pure agave tequilas. It’s a seasonal cocktail contradiction, cozy and refreshing at the same time, garnished with a fresh, fragrant guava slice dangling from the sugared rim. Try passion fruit with creme de cassis, guava nectar with raspberry liqueur.Ī shot of jammy Chambord brings out the strawberry scent of guava - and there’s still a touch of lime juice to keep this margarita from being cloying. When you use tropical fruits in a winter margarita, you may want to add a touch of sweetness without a citrusy edge, so pair them with full-flavored berry liqueurs instead of orange liqueur. It’s an exemplary study in sweet and sour, perfect with huevos rancheros. To make a pretty weekend brunch refresher, combine the pulp and juice from about three of those ruby reds with triple sec (orange liqueur), shake over ice and serve on the rocks in a salt-rimmed glass. Tart juice squeezed from ruby red grapefruits benefits from a thimbleful of lime juice sweeter oroblancos and melogolds need a more generous dose. Taste first, adding lime to bring out the bright citrus flavor without masking the tequila. More assertive winter citrus such as grapefruits need less acid than their sweeter orange cousins to stand up to tequila. The sugar cuts the heat just enough for the sweet, tangy blood oranges to peek through. Serve this fiery winter margarita in a sugar-rimmed glass (run a wedge of lime around rim and dip the glass in sugar), icy cold and straight up. STRAIN the now-spicy tequila and shake it up with Grand Marnier and blood orange, lemon and lime juices. (The restaurant infuses theirs for more than a week, but the heat steeps into the tequila more quickly when making a smaller batch.) To make a similar version at home, infuse tequila with blood oranges and jalapeno for four to six hours remove chile, then allow the blood oranges to infuse overnight. The zesty lemon-lime combo also perks up softer, sweeter winter citrus fruits, such as the just-in blood oranges featured in Border Grill’s blood orange and jalapeno margarita. “It really brightens up the lime juice and gets the sweet-sour thing going that’s key to a good margarita.” “Mexican limes tend to be less astringent, a little sweeter, than the limes we find here, so we add lemon juice to approximate their flavor,” says Mary Sue Milliken, co-owner of Border Grill in Santa Monica and Las Vegas. ![]() The key is to add sufficient tanginess to counter the sharpness of the tequila and to keep the sweetness, usually from a liqueur, subtle.Īt Border Grill, classic margaritas get a splash of lemon juice to temper the acidity of stateside limes and open up their flavor. Even with the classic margarita combination, getting it right can be tricky. “Slightly bitter citrus fruits like grapefruit work well, but so do sweeter winter fruits, like persimmons, as long as you balance them so they’re not too tart or sweet.”įinding that sour-sweet equilibrium requires a bit of tinkering. “Winter margaritas should be warmer, with more complex layers of flavor than their summer counterparts,” says Tim Staehling, lead bartender at the Hungry Cat. ![]() But there’s something about sipping this sweet-tart icon of summer on a chilly winter afternoon that’s a bit unsettling, like slurping eggnog on the Fourth of July.Īll hail the winter margarita, a new family of cocktails that capitalizes on the many tequila-friendly fruits of the season such as grapefruit, blood oranges, guavas, even pomegranates. Saddle up and make your way to any self-respecting watering hole these days and a classic margarita - fresh lime juice, pure agave tequila and orange liqueur - is only a few shakes away.
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